Granny&#39s Cold Carrot Pennies

Ingredients

2 pounds carrots, peeled, sliced and cooked until tender
1 green pepper, chopped
1 onion, chopped
2 cans tomato soup
1 teaspoon Worcestershire sauce
1/2 cup oil
1 cup sugar
1/2 cup vinegar
1 teaspoon dry mustard
Salt and pepper to taste

Preparation

Drain cooked carrots; set aside. Mix other ingredients well. Add to drained cooked carrots. Store in refrigerator. Keeps for two weeks. (Best if made night before.)
-Lisa Bryant, Accounting Department